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pumpkin coconut flan

Servings 1 (9-inch) flan


  • 1 13.5-ounce can full-fat unsweetened coconut milk
  • 1/2 cup dark brown sugar
  • 1 cinnamon stick
  • 2 pinches mace blades or 1/2 teaspoon ground mace
  • 3 whole cloves
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1 cup canned pumpkin puree
  • 5 large eggs
  • 1 teaspoon vanilla paste or extract


  • Combine first 6 ingredients in a medium saucepan. Heat over medium-high heat until mixture begins to simmer. Remove from heat, cover, and let infuse for 45 minutes. Remove lid, and strain mixture into a bowl discarding solid spices; set aside.
  • Preheat oven to 350°.
  • Sprinkle 1/3 cup sugar evenly over the bottom of a 9-inch pie plate. Bake at 350° for 25-30 minutes or until sugar melts and becomes golden.
  • Meanwhile combine pumpkin, eggs, and vanilla in a medium bowl. Stir in warm coconut milk mixture, being careful mixture isn't so hot it will cook eggs. Stir well with a wire whisk.
  • Pour batter into 9-inch pie plate on top of caramelized sugar.
  • Place pie plate into a roasting pan. Fill roasting pan with warm water, enough to rise halfway up the outside of the pie plate. Be careful not to spill water into your batter.
  • Bake at 350° for 50-60 minutes or until set. Insert a knife into the center of the flan to check for doneness. Knife should come out clean.
  • Allow flan to cool; cover and chill overnight. Run a thin knife around the sides of the flan; invert onto serving piece. Top with spun sugar, if desired.